Cheddar Broccoli with Beer Sauce
Indulge in the ultimate comfort food with this Cheddar Broccoli with Beer Sauce recipe—a rich, velvety dish that combines perfectly blanched broccoli florets with a creamy, beer-infused cheddar cheese sauce. Featuring a robust blend of sharp cheddar, pale ale or lager, and a touch of Dijon mustard, this dish is packed with bold, savory flavors. The sauce, thickened with a simple roux and elevated by smoky paprika and garlic, clings beautifully to the tender broccoli, making it an irresistible side or satisfying vegetarian main. Quick and easy to prepare in just 30 minutes, it's perfect for busy weeknights and ideal for pairing with crusty bread or over baked potatoes. This recipe is a must-try for lovers of cheesy comfort food with a modern twist! Keywords: cheddar broccoli with beer sauce, broccoli cheddar recipe, beer cheese sauce, easy side dishes, comforting vegetarian recipes.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup beer (pale ale or lager)
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
Slowly pour in the beer, whisking to combine and smooth out the roux. Gradually add the milk while continuing to whisk. Allow the mixture to come to a gentle simmer and thicken, about 3-4 minutes.
Reduce the heat to low and add the shredded cheddar cheese a handful at a time, stirring until melted and smooth. Stir in the Dijon mustard, salt, black pepper, and smoked paprika.
Add the blanched broccoli to the cheese sauce, stirring gently to coat the florets evenly.
Cook for 2-3 more minutes to heat the broccoli through and allow the flavors to meld.
Serve warm as a side dish or enjoy it as a comforting main course with some crusty bread.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.2 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2107 mg | 162% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
